I've had tinned seitain. From a little health food store, it was packed in a gravy and pretty good.

I've not thought of making it, but if someone has done so I'd try it.

Make from scratch? No. I've read up on the original way, though. Monks would wash the flour as they kneaded it until the starch washed away and gave them protein. I don't know why someone who wasn't an off the grid, anti-commerce, live-off-your-own-lander would want to do that past maybe a learning experience when they could just start with Vital Wheat Gluten, but I may be missing something...

Lol. I have more than a touch of that aesthetic but I am no purist. It is more that I buy flour by the 5-50lb bags and vital wheat gluten by maybe 1-2lbs. I did read a review about the Vital wheat gluten having a flavor someone didn’t like. I am just curious in general about it. I eat meat but not at every meal. I thought it might be interesting to add another form of protein to my mix.

Today is my late grandmother’s birthday. In the last few years of her life we had a series of caregivers for her. I was thinking about her and them today.

One was a lovely if mercurial lady from Hong Kong. She made several dishes of gluten which I enjoyed. The form she would buy looked just like a kitchen sponge. Lol.

I like seitan, but I have not made it from scratch.

There are many Asian store you can get them and there are many very good vegetarian restaurants in NYC that I like. Infinite varieties and tastes.

This one for example:

Zen Palate

dcarch

My sister makes it. (not the sister that can't boil water). She uses spelt flour and a sprouted spelt flour for a naan type bread. She purchased seitan for years but had some digestive issues. Spelt she can tolerate after doing an extensive elimination diet.

One brand she liked she just studied the ingredients. Then I sent her my umami bombs last holiday. Two different spice blends. I've recently walked her through making her own. It is all about the seasonings.

Her last visit was spring 2019. She loves my local enormous health food store. So I was left with a few brands in the fridge among other pantry oddities like twig tea.

It can be expensive so making it makes sense. Not difficult. I did not care for any brand she purchased. So I considered, after her last visit, to give it a go but never did.

She sent me links to a half dozen recipes. Too many sugars or things like cinnamon, allspice, cloves...odd combinations that lean towards dessert flavors.

I should add they are probably 80% raw vegan. Gluten-free-ish. I call it vegan-ish/pesca/bone-broth-ers. They do not eat red meat or chicken. But do make broths. A bit of fish. Not often. (they just do not sit down to steaks or a roast chicken.) Specific grains, seeds, and lentils, chick peas, in moderation.

I think her twigs/herbs are what put her in the hospital a couple years ago.

I realize this is a search for an alternative for a varied diet so your options are a bit more open. Like trying to make a good vegetarian burger or meatball. For one or two days a week. Not full on vegan.

I like Emmy since she tries things for the first time showing the process simply...

I made it and it was inedible. Not going there again, even store bought is not tasty to me.

I love seitan--when it's prepared properly. It's usually paired with some kind of soy sauce because it's missing lysine. That doesn't matter in a varied diet, but is important for vegans--and it may be the key to making it taste good. :) Soy sauce, or even teriyaki sauce. Grilled in the sauce. Also good with hemp hearts. Or red chili paste (which to the best of knowledge doesn't have lysine), though I'm thinking maybe it was grilled with soy sauce before being finished with the red chili paste... I've only made meals from it a few times, and they were just plain sandwiches. Lots of veggies. Not fancy, but good. Restaurant fancy is very good. But I also love wheat. Sometimes expectations can get in the way. If you've been promised "chicken" it's going to be disappointing...

Yes, it can be very good. I used to meet a friend for lunch at a place in the village. All about the seasoning.

This fella from Whales is really good. Came across him when we were playing around with ingredients for a good veg burger,.. HERE

My sister sent this link last night. HERE

I was unaware they do not care for reproducing the textures of various meats. She prefers a spiced mince that she can thaw and add into a fresh sauté of veg or mini meatballs. Or crumbled into mixed grains. On pizza. She likes the welsh guy for his flavors. They shop WholeFoods and TJ's so she has been buying a brand of sausage she likes.